Steamed Chicken Momo Recipe - Step By Step With Pictures

Eat Healthy and Stay Happy. Is it not that matters all at the end. We live in this cruel and stressful world that sometimes it is very difficult to find happiness in simple pleasures of life.

Today, I learnt a very nice lesson from the COO of my company who also happens to be my Mentor.
People will always have an image of you. After all we are in India..remember... Unfortunately, many people have westernized only by clothes. But its more important what image you have of yourself. He asked me to rate myself from 1 to 5 and 5 being the highest. I did which obviously I am not going to disclose here. And then the conversation we had for next 30 minutes was one of the best I had in my life. I feel myself blessed that the conversation had at the right time just when I needed it and thank God that he always loves me and gives me what he thinks is best for me. It takes time but it definitely comes and this is what keeps me grounded. I am sorry I will be not be able the lesson too !!

But, I am currently very happy with the way these momos have come out. They are super delicious, moist, extremely simple to make and still healthy. I bought a momo bamboo basket and since then been steaming many things. I am absolutely in love with this. I know people can only see the pictures. How, I wish I could make you all eat this.

What You Need for the stuffing:

Mince Chicken about 400 grams
1/2 cup grated carrot
1/2 cup grated cabbage
1/2 cup chopped spring onion
pinch of salt
ground pepper
1 tsp soy sauce
ginger garlic paste
1 tsp tomato ketchup
1 egg
Mix every and mash everything well

For the dough :

all purpose flour 2 cups
salt to taste
1 tsp oil

Knead to a slightly stiff dough

Make small balls and roll them out.

Stuff the chicken mince and pinch on top sealing from all sides.

Steam them and serve them with any dipping of your choice.

My Sauce recipe : 2 tbsp. ketchup + 1 tbsp. soy sauce + 1 tbsp. sweet chili sauce

See your momos are ready in some time.

Kottayam Style Kokum King Fish Curry

Kottayam is a city of State Kerala , the God's own country and the people of this country definitely love to eat fish and sea food. They are proud inventors of a number of fish curry recipes and Kottayam Style Fish curry is definitely one of them. It just goes on to show how simple a fish curry can be and yet so satisfying to have with simple steam rice. Kokum is used to curb the fish smell and give sourness to the gravy .Kokum is a sweet tamarind which is burgundy in color and I prefer to use it anytime over tamarind as I am allergic to the later. The best taste comes out when cooked in coconut oil which is an excellent anto-oxident and king fish does complete justification to it. You can use any other fish as well.

What You Need :

Marinate king fish with salt, turmeric powder, red chili powder and lemon juice. Let it rest for 20 to 30 minutes.

What You need to prepare the gravy:

Kokum Extract
2 small onions roughly chopped
2 tbsp garlic cloves roughly chopped
few curry leaves
1 green chili roughly chopped
1/2 tsp of mustard seeds, fenugreek seeds and fennel seeds
Make a paste of mustard seeds, dry red chili, turmeric powder, add little water if required.

Start with heat coconut oil in a pan. I have used clay pot. You can use a normal non stick wok.

Once oil is hot, add mustard seeds and let it crackle. Add fenugreek and fennel seeds.
Next goes in the roughly chopped onions, garlic, curry leaves and green chilies .

Cook till everything turns nice and brown.

Add the paste you have prepared above. Also add the kokum extract.
Follow it up marinated fish. Add salt to taste, 1 to 2 cups of water depending on the gravy you need.

bring it to a boil and cook till fish is nicely cooked and a nice aroma comes out of the gravy.
That's it. All you need is to prepare some steam rice and salad. Your Rice and Fish curry is ready to enjoy.

Paneer Kadai

It is the time when Chefs and Cooks have upgraded themselves so much that I am in awe of the new combinations they come up with. I am totally flabbergasted by the new young chefs of Master Chef India and specially of Nikita , Neha and Bhakti . I am a huge fan of Nikita personally who is a skinny girl but with a deadly cooking IQ. She just knows  very well  which ingredient will go well with what and can you imagine a chikki (Sweet Crunchy Bars) of vermicelli and pista. She is mind blowing  and deserves to be winner. No She is not my relative but I pray she wins.

When she can cook some really lip smacking dishes with whatever is available, I feel shy to post the common recipes on my Blog . However, Paneer Kadai is something we all love and I would like to share my version of Paneer Kadai to all. Its extremely simple to make but goes well for any occasion or even if you want to a have simple meal at home.

What You Need :

250 grams paneer cubes
1 green capsicum cut into long stripes
1 large onion
42 tomatoes
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
4-5 cashew nuts
1/2 cup milk
1 tbsp oil
Salt to taste
1 tsp sugar
1 tsp crushed kasuri methi / dried fenugreek leaves
1 tsp cumin seeds

Steps To Make:

Soak cashew nuts in hot milk for 10 minutes. Grind to a smooth paste
Grind tomato to a fine paste
Heat oil in a pan.
Add chopped onion and chopped capsicum , ginger garlic paste and cook till raw smell goes away. This might take 8-10 minutes.
Add tomato puree , cook for 5 to 6 minutes.
Add all powdered spices and crushed kasuri methi.
Add paneer cubes.
Next add the cashew paste to the curry.
Add 1/2 cup water and bring the gravy to a boil.
Add salt and sugar.
Garnish with coriander leaves and serve.
Serve with Roti/Rice